家庭、食物與客家認同：以馬來西亞客家後生人為例

Family, Food and Hakka Identity: A Study on Malaysian Hakka Youth

蕭新煌(Michael H. H. Hsiao) ； 林開忠(Khay-Thiong Lim)

《中華飲食文化學術研討會論文集》 第10屆 (2008/09) Pp. 57-78

https://doi.org/10.6641/PICCFC.91012.2008.10.05

摘要

本文旨在探究，在東南亞的族群政治條件下，客家認同在公共領域裡呈現之困境，轉而保存在家庭的私領域裡。而在私領域的客家認同中，客家語言的傳承與父執輩的祖籍通常是「成為客家人」的重要指標。除此之外，家庭內的飲食料理特色和習慣，以及對客家食物口味的記憶等，當也是呈現客家認同的重要場域。本文以馬來西亞客裔後生人為個案分析對象，了解各種影響其家庭飲食及客家認同的內外在因素。

並列摘要

In Southeast Asian national contexts, Hakka identity is quite difficult , if not impossible, to be represented in public sphere. Studies have shown that, Hakka identity in Southeast Asia is usually found in the private domain, such as family, in that Hakka language and ancestors' homeland are important indicators of “becoming Hakka.＂ Apart from this, food preparation, habits and the memory people hold about food taste are also essential cultural indicators to represent Hakka identity in the families. In this paper, the Hakka youth of Malaysia is the subject to be studied on the external and internal factors which affect their family cuisine and Hakka identity.